Preparation Directions

STIR flour, sugar, baking powder, baking soda and salt in large bowl until blended. Whisk egg, buttermilk and oil in medium bowl. Add to flour mixture all at once. Stir just until evenly moistened (batter should be lumpy). Thinly slice 1 banana; fold into batter.

HEAT griddle or large skillet over medium heat. Coat surface with no-stick cooking spray. Pour about 1/4 cup batter for each pancake onto hot surface. Cook about 2 minutes or until bubbles begin to pop on surface. Turn and cook until golden brown.

MICROWAVE preserves in small microwave-safe bowl on HIGH 15 seconds or until melted. Stir. Top pancakes with sliced bananas. Drizzle with warm preserves and hot fudge. Garnish with whipped topping, if desired.

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